Crisp at the edges and soft and fudgy in the centre, these mini egg cookie bars are an irresistible Easter bake. Packed with crunchy Cadbury Mini Eggs, they hit the sweet spot between cookie, blondie and cake in one easy traybake.
Quick Summary – Cadbury Mini Egg Cookie Bars
These Mini Egg Cookie Bars are soft, chewy and full of chocolate crunch. They’re quick to make — ready in about 35 minutes — so they’re ideal for an easy Easter bake.
– Beth (Effortless Foodie)
🕒 Ready In: 35 minutes
👪 Serves: 12
🍽 Calories: 634 per slice
🥣 Main Ingredients: Butter, Light Brown Sugar, Eggs, Vanilla Extract, Plain Flour, Mini Eggs
📖 Dietary Info: Vegetarian, freezer-friendly
👌 Difficulty: Easy
These chunky mini egg bars are quick to prepare with everyday ingredients like unsalted butter, sugar and flour. The thick cookie batter is pressed into a parchment-lined tin and baked to a golden edge while remaining fudgy in the middle.
Colourful and portable, these bars are perfect for sharing at Easter, gifting or adding to an afternoon tea spread.
✔️ Why you’ll love these Cadbury Mini Egg cookie bars
- Quick and easy: ready in just 35 minutes.
- Crisp outside with a soft, fudgy centre.
- Made from simple, everyday ingredients.
- Packed with crunchy Mini Eggs for texture and colour.
- Great for sharing, gifting or school lunches.
- No mixer required — just a bowl and spoon.
🛒 Key ingredients
A complete ingredient list with Metric and US measurements is included in the recipe card below.
Cadbury Mini Eggs: Use a family-sized bag (around 297g) for the batter and reserve a few whole eggs for the top. Lightly crush most of the Mini Eggs so they distribute evenly through the bars.
Unsalted Butter: Melt and cool slightly before mixing to control the salt level.
Light Brown Sugar: Gives the bars moisture, chew and a touch of caramel flavour.
Vanilla Extract: Use good-quality vanilla for the best flavour.
Eggs: 2 large, at room temperature, to create a smooth batter.
Sea Salt: A pinch to balance sweetness.
Plain Flour (all-purpose): Provides structure and chewiness without making the bars cakey.
📖 Variations
- Mix in white and dark chocolate chips for extra melty pockets of chocolate.
- Drizzle melted white chocolate over cooled bars for a bakery-style finish.
- Use dark brown sugar for a deeper caramel flavour and darker colour.
- Add peanut butter chips for a sweet-and-salty twist.
- Substitute Mini Eggs with M&M’s or other chocolate candies if Mini Eggs aren’t available.
🔪 How to make mini eggs cookie bars
Prep: Preheat the oven to 180°C (160°C fan / 350°F / Gas 4). Line a 20cm square baking tin with parchment paper, leaving an overhang to lift the bars out after cooling.
One: Melt the butter in short bursts and let it cool slightly.
Two: Combine the melted butter with the light brown sugar until smooth and glossy.
Three: Beat in the eggs and vanilla extract until combined.
Four: Stir in the plain flour and a pinch of sea salt to form a thick cookie batter.
Five: Fold in the crushed Mini Eggs, reserving a handful of whole eggs for the top.
Six: Ensure the ingredients are evenly combined and the batter is thick.
Seven: Spoon the batter into the lined tin and spread to the edges.
Eight: Bake for 25 minutes until the edges are golden but the centre remains slightly soft. Immediately press a few whole Mini Eggs onto the top. Let the bars cool completely in the tin before lifting out and slicing into squares.
Top Tips
- Cool completely before slicing — the bars need to set to hold neat squares. Chilling in the fridge for about an hour speeds this up.
- Use parchment paper — it makes lifting and slicing easier and cleaner.
- Don’t overbake — remove when the edges are set but the centre is still slightly soft; it will firm as it cools.
- Crush the Mini Eggs sparingly — crush most for even distribution, but leave some whole for decoration.
- Add extra chocolate — fold in chocolate chips for extra melty bites.
🍴 Serving suggestions
Serve the mini egg bars with a glass of milk or a cup of tea. They also pair nicely with ice cream for a festive Easter dessert.
Storage
Room temperature: Store bars in an airtight container for up to 4 days to keep them soft and fudgy.
Freezing: Wrap individual bars and place in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
❓ Mini Egg Bars FAQs
It’s best to roughly crush most of the Mini Eggs so they spread through the batter, and leave a few whole ones to press into the top for colour and decoration.
Yes — they keep well for several days at room temperature and freeze well for later.
Substitute other chocolate candies such as M&M’s, chocolate chips or leftover Easter sweets.
Troubleshooting Guide
| Problem | Fix |
|---|---|
| Bars are too dry or crumbly | Measure flour accurately and avoid overbaking — remove when the centre is still slightly soft. |
| Bars are too gooey | Bake a few minutes longer until the edges are golden and the centre is set but slightly soft. |
| Mini Eggs sink | Lightly crush most Mini Eggs and fold gently into the thick batter. Press whole Mini Eggs on top before baking. |
More Cadbury mini egg recipes
-
Air Fryer Mini Egg Dessert Pots
-
Easy Easter Mars Bar Slice
-
No-Bake Mini Egg Millionaires
-
Air Fryer Mini Egg Shortbread
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Recipe
Mini Egg Cookie Bars
Equipment
- Kitchen scales
- Measuring spoons
- Microwave or small pan to melt butter
- Mixing bowl and spoon
- 20 cm (8″) square baking tin
- Parchment/baking paper
Ingredients
- 200 g Butter, melted
- 250 g Light brown sugar (or dark brown sugar)
- 2 large Eggs
- 2 tsp Vanilla extract
- 275 g Plain flour (all-purpose)
- ¼ tsp Sea salt
- 297 g Mini Eggs (¾ lightly crushed, a few left whole for the top)
Instructions
- Preheat the oven to 180°C (160°C fan / 350°F / Gas 4). Line a 20cm square tin with parchment paper, leaving an overhang.
- Cream the cooled melted butter with the light brown sugar until pale and slightly fluffy (about 2–3 minutes by hand).
- Beat in the eggs and vanilla extract until combined.
- Stir in the plain flour and a pinch of sea salt to form a thick cookie batter.
- Fold in the crushed Mini Eggs, reserving a handful of whole eggs. Spoon the batter into the lined tin and spread evenly.
- Bake for 25 minutes, until the edges are golden but the centre is slightly soft. Immediately press a few whole Mini Eggs on top. Cool completely in the tin before lifting out and cutting into squares.
Notes
- Mini Eggs: Typically available seasonally; buy extras if you want to make these later in the year.
- Butter & eggs: Use melted butter that’s cooled slightly and room-temperature eggs for a smooth batter.
- Parchment: Leaving an overhang makes lifting the bars out much easier.
- Cooling: Let the bars cool fully before slicing. Chilling for about an hour helps you get neat squares.
Nutrition: The nutritional values are approximate and depend on exact ingredients and portion sizes.
Nutritional Information (Approximate)
| Carbohydrates: 86 g
| Protein: 9 g
| Fat: 33 g
| Saturated Fat: 15 g
| Sugar: 57 g